8-Ball Zucchini Stuffed with Cheesy Chicken and Rice
Stuffed with a cheesy chicken and rice mixture, these baked eight-ball zucchini make the perfect summer dinner.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
1102 Calories
Recipe Instructions
Step 1
Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
Step 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
Step 3
Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4
While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
Step 6
Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
Step 7
Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
Step 8
Bake in the preheated oven until softened, 20 to 25 minutes. Serve.
Ingredients
2 cups water
salt and ground black pepper to taste
1 cup uncooked white rice
2 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, or more as needed
1 cup milk, or more as needed
1 pinch garlic powder, or to taste
1 pinch chili powder, or to taste
2 8-ball zucchini
2 tablespoons salted butter, or more as needed
1.5 cups shredded Cheddar cheese, or more to taste
